Green Chilli Chicken
Quick and easy twist on a tandoori-style curry from the coastal region of Andhra Pradesh.
- 0 - 30 Minutes
- Medium
- 2
Method
Ingredients
Ingredients
- 250g pouch Tilda Lime and Cilantro Basmati Rice
- 2 x 175g skinless chicken breasts, cut into thin strips
- 15g ghee or unsalted butter
- 200g ready washed fresh spinach
- 1 lime, cut into wedges
- For the marinade:
- 1 x whole green chilli, roughly chopped
- 2 tsp ground garam masala
- 1/2 tsp ground turmeric
- 1 tsp ground ginger
- 2 garlic cloves, peeled
- 60g full fat natural yoghurt
How to make Green Chilli Chicken
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Make the marinade by blending together the green chilli, garam masala, turmeric, ginger with the garlic and yoghurt in a small food processor until smooth. If using a pestle and mortar, add the yoghurt at the end, once the chilli and garlic have turned to a paste.
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Pour into a bowl with the chicken and using a spoon, coat the meat completely.
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Heat the ghee in a non stick frying pan and fry the chicken over a low heat for 5 minutes each side.
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Meanwhile heat the Tilda Lime and Coriander Basmati Rice according to pack instructions. Place the hot rice in a bowl, add the spinach and toss until wilted.
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Serve the fried green chilli chicken on top of the hot rice, with a wedge of lime.
Veggie option: replace the chicken with paneer, cut into cubes.
Tildalicious tip: yoghurt is a great ingredient for tenderising meat before cooking.
RTH variant: Pilau Rice.
